Rakesh Gurung, General Manager & Vice President
Mr Rakesh Gurung has steered and led the operations at The Club since 1998. A hotel management graduate from IHM, Bangalore, Mr Gurung has worked in the Food and Beverage department at The Oberoi Hotels, The Centaur, Renaissance Resort, Goa and the Indo Continental Resorts, Agra before joining The Club.
Hemanshu Joshi, Vice President – Finance
Hemanshu Joshi leads the Accounts & Finance department at The Club and comes with an extensive experience in Finance. A qualified Chartered Accountant from the Institute of Chartered Accountants of India, Hemanshu also has a Diploma in Information & Systems Management from Apple Industries.
Sarina Menezes, Vice President – Sales & Marketing
Sarina has been a member of the core team since the inception of The Club in 1996. She holds a Degree in Hotel Management from the Welcomgroup School of Hotel Management, Manipal specializing in Marketing. She has worked in Sales & Marketing with The Oberoi Hotels, Mumbai and ITC Hotels.
Sandeep Sabharwal, Manager – F&B
Sandeep Sabharwal is the F&B Manager at The Club. He has completed his Hotel Management from Thames Valley University, London and has a hands-on experience of over 14 years in this industry. He has worked with ITC, Ruby Tuesday, Lite Bites Food and was also involved in setting up several new National & International restaurants.
Kajal Kotak, Executive – Housekeeping
The impeccable standard of hygiene at The Club is attributed to Kajal who joined The Club in 1999. Kajal holds a diploma in Hotel Management from IHM, Ahmedabad and has worked in housekeeping at the Holiday Inn, Mumbai and the Centaur Hotel.
Atish Saxena, Executive Chef
With an experience of over 16 years, Chef Atish Saxena lends his culinary expertise to The Club. A graduate from IHM Trivandrum, he has worked at JW Marriot Juhu, Taj Exotica Maldives, Fairmont Hotel Dubai, Emirates Airlines, Intercontinental Hotel in Dubai/Cairo/Phnom Penh Cambodia and ITC Hotels. His philosophy of cooking renders two commands “Cook seasonal, use local ingredients”.